Zucchini Carrot Muffins
Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks!
Prep: 15 minutes
Cook: 22 minutes
Total: 37 minutes
Servings: 10 muffins
Ingredients
- ½ cup raw walnut or pecan halves or ¼ cup dried fruit such as golden raisins or cranberries
- ¾ cup grated zucchini 1 small zucchini will be more than enough; no need to peel it first
- 1 ¼ cups white whole wheat flour
- 1 cup old fashioned rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup grated carrot about 1 large carrot
- 2 large eggs at room temperature
- ½ cup plain nonfat Greek yogurt at room temperature
- ⅓ cup honey or pure maple syrup
- ¼ cup canola oil or light olive oil
- 2 teaspoons pure vanilla extract
Instructions
- Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
- If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
- Place the zucchini on a stack of paper towels. Pat dry and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the grated carrot and zucchini. Fold gently to combine.
- In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
- Fold in the nuts or any other mix-ins.
- Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!
Notes
- TO STORE: Muffins can be stored in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- TO FREEZE: Individually wrap each muffin, and store them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy muffins as desired.
- For more storage tips, check out my post on How to Store Muffins.
Nutrition
Serving: 1(of 10)Calories: 234kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 1gCholesterol: 33mgPotassium: 222mgFiber: 3gSugar: 11gVitamin A: 1670IUVitamin C: 2mgCalcium: 71mgIron: 1mg
